2 cup whole wheat flour, stirred
2 package active dry yeast, or
1 tsp salt
3/4 cup water
1/2 cup buttermilk
1 1/2 cup raisins, golden
1 vegetable oil
2 cup confectioners' sugar
2 1/2 tsp milk
1/4 cup sugar
2 tsp active dry yeast, bulk
2 tsp cinnamon, ground
1/3 cup butter or regular margarine
2 each eggs, lg
2 1/2 cup unbleached flour, sifted -----vanilla frost
1/4 tsp vanilla
A Recipe for
Golden Raisin Loaves
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
A crust eaten in peace is better than a banquet partaken in anxiety. |
| Aesop |
Food is an important part of a balanced diet. |
| Fran Lebowitz |
This Recipe for Golden Raisin Loaves is one of thousands in the Recipes-to-go Fruit Cookbook.
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollack |
If you enjoy this Golden Raisin Loaves Recipe - you should enjoy the recipe collections you can find on the websites below:
Herb Tip |
In Mexico we have a word for sushi: bait. |
| José Simons |
This is a recipe for Golden Raisin Loaves from the recipe cookbook of Recipes-to-go (Fruit)
The poets have been mysteriously silent on the subject of cheese. |
| G.K. Chesterton |
You are what you eat. For example, if you eat garlic you're apt to be a hermit. |
| Franklin P. Jones |
Cheese - milk's leap toward immortality. |
| Clifton Fadiman |
Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm. |
| Ambrose Bierce |
Vanity is the food of fools. |
| Anonymous |
“Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.” |
| Andre Simon (1877-1970) |
NOTE: The amount of flour can vary from 2 1/4 to 2 3/4 cups
depending on Stir 1 3/4 cups of the whole wheat flour, sugar,
undissolved yeast, salt and cinnamon together in a large mixing bowl.
Heat the water and butter in a saucepan over low heat to very warm
(120-130 degrees F.). Remove from the heat and stir in the
buttermilk. Add to the flour-yeast mixture and beat, with an electric
mixer on medium speed, until smooth, about 2 minutes. Add the eggs
and beat an additional 2 minutes, then stir in the raisins. Gradually
add the remaining 1/4 cup of whole wheat flour and enough white flour
to make a stiff but light dough. (Heaviness indicates too much flour
and the bread will not rise correctly.) Let rest for 5 minutes. Turn
the dough out onto a lightly floured surface and knead until smooth,
about 5 to 8 minutes. Cover with the mixing bowl and let rest for 30
minutes. Punch the dough down and divide in half. Let rest 10
minutes, then roll each half to a 12 X 7-inch rectangle. Beginning at
the 7-inch side, roll up tightly like a jelly roll and seal the
edges. Tuck the ends under to form rounded edges, (the loaf should be
about 7 X 3-inches in size). Place on a greased baking sheet. Brush
with oil and repeat for the second batch of dough. Cover and let
rise in a warm place until almost doubled, about 30 minutes. Bake in
a preheated 375 degree F. oven for 25 minutes or until the loaves
sound hollow when tapped. Remove from the baking sheet and cool on
wire racks for 20 minutes. Frost with the vanilla icing if desired.
VANILLA ICING: Combine the sugar, vanilla, and milk in a bowl and
beat until smooth.
Serves: 10
Golden Raisin Loaves Recipe brought to you by Recipes To-Go